How do you make homemade soybean paste?

Let's take a look at the specific production method. Homemade soybean paste, simple and easy to learn, healthy and hygienic without additives, saving money and delicious!

Homemade soybean paste.

Ingredients: soybeans, millet peppers, sweet noodle sauce, shallots, salt.

Method: 1. First of all, clean the soybeans we have prepared, pick out some soybeans of poor quality, such as bad soybeans and shriveled soybeans, and then put them in a container and add an appropriate amount of water to the soybeans, and soak them overnight in advance, so that the soybeans can fully absorb the water. After soaking, remove and drain the water, and set aside for later use.

2. After cleaning the millet pepper, cut it into sections, clean the green onions, and cut it into long sections for later use.

3. Heat the oil, wait until the oil temperature rises to 5 hot, put the millet pepper and chopped green onion into it, stir-fry the fragrance, and then put the soybeans in and stir-fry evenly, then add the sweet noodle sauce, continue to stir-fry, be sure to make the soybeans evenly coated with sauce, if you like to eat soybean sauce with meat, you can also add some minced pork before the taste will be more unique.

4. Add an appropriate amount of water to the pot, turn to low heat after boiling, cover the lid and stew, wait until the soup in the pot is about to be drained, sprinkle some edible salt and sesame seeds on it and stir it evenly to dry, the soup can be turned off the fire, put aside, wait until the temperature cools down to find a waterless and oil-free container to put it, and you can take it out and eat it at any time when you want to eat

Super appetizing soybean paste, the method is also very simple, and the aftertaste is endless. 400 grams of soybeans.

Salt to taste. Edible alkali 2 grams.

Hangzhou pepper 1 catty.

10 millet peppers.

1 head of garlic.

1 piece of ginger.

Onion 1 pc.

2 green onions. 2 sprigs of coriander.

Sweet noodle sauce 50g

Chili paste 20g

Light soy sauce 2 scoops.

Crushed peanuts 10g

Cooked white sesame seeds 5g

Dry ingredient pack: cinnamon bark 1 piece.

Star anise: 2 pcs.

3 dried chili peppers.

2 bay leaves.

Sichuan pepper 20 pieces.

How to make homemade soybean paste (super fragrant and super rice).

Step 1: Preparation of Plain Milk Pulled Toast Step 1

Soak 400g soybeans in advance and drain after washing.

Step 2: Preparation of Plain Milk Pulled Toast Step 1

Pour three times the amount of water into the soybeans.

Step 3: Preparation of pure milk tear toast Step 1

Place in a dry packet.

Step 4: To prepare plain milk tear toast Step 1

Add 2g of edible alkali and an appropriate amount of salt.

Step 5: Preparation of Plain Milk Pulled Toast Step 1

Cover the lid and cook the soybeans thoroughly until soft, remove and control dry.

Step 6: Preparation of Plain Milk Hand Pulled Toast Step 1

500g Hangzhou pepper cut into sections.

Step 7: To prepare the plain milk tear toast Step 1

Cut the millet pepper into sections.

Step 8: To prepare the plain milk shredded toast Step 1

Put it all in a blender and add the ginger cubes and garlic cloves.

Step 9: Preparation of Plain Milk Pulled Toast Step 1

Stir up. Step 10

To prepare plain milk shredded toast Step 1

Pour more oil into the pot and add green onions, ginger, onions, and coriander.

Step 11: To prepare the plain milk tear toast Step 1

Fry them over low heat until they are fragrant, and fry the spices until they change color and take them out.

Step 12: Preparation of Pure Milk Hand Pulled Toast Step 1

Pour in the chopped green and red peppers and stir-fry until fragrant.

Step 13: Preparation of Plain Milk Pulled Toast Step 1

Add soybeans and stir-fry for 10 minutes.

Step 14: To prepare the plain milk tear toast Step 1

50g sweet noodle sauce 20g chili sauce Light soy sauce and salt to taste.

Step 15: To prepare plain milk shredded toast Step 1

Stir-fry to bring out the flavor of the sauce.

Step 16: To prepare plain milk tear toast Step 1

Finally, add chopped peanuts and white sesame seeds.

Step 17: To prepare plain milk tear toast Step 1

Mix well and you're ready to go

Material. Soybeans, red cabbage peppers, salt, sugar, rice wine, Sichuan peppercorns, dried chili peppers.

Method. 1. Wash the soybeans, control the moisture, fry them in a wok, put them in a frying pan (put peppercorns and dried peppers together), and grind them into powder with a food processor after frying. Add a little sugar, add enough salt and mix well.

2. Wash the peppers, cut them into small pieces, beat them into a paste with a food processor, mix them into the above soybean flour, add an appropriate amount of rice wine, and mix well (note: no need to add water, only mix with pepper paste and rice wine). The inside of the soup spoon in the picture was made two months ago, and the color is obviously different from the new one.

3. Bottle, store at room temperature and in no direct sunlight (cap, but do not seal, remember.) I have removed the plastic ring of the bottle cap seal). It can be consumed after one month.

1. Ingredients: 10 kg of soybeans, 5 kg of fresh red pepper chopped into pieces, orange peel, washed and chopped 2 kg, minced ginger 2 kg, 500 grams of Sichuan pepper, 20 grams of star anise, 20 grams of cloves, 50 grams of cumin, 100 grams of garlic, 100 grams of green onions, 2 kg of salt.

2. First wash the soybeans you bought, pick out the sand and sundries, and then put them in clean water to soak for 2 days. The purpose of soaking is to let the dried soybeans fully absorb the water, and the soybeans will be cooked only after fully absorbing the water.

3. Take out the soybeans that have been fully soaked in clear water, put them into the pot and add an appropriate amount of water, the water is just less than about one centimeter of soybeans, and put the water on the soybeans with the palm of your hand just to submerge the back of your hand, it is suitable. Then start boiling, after boiling, about an hour of boiling, Shanchun accompany the attention to the water do not boil dry, do not boil paste, if you find that the water is dry, you can take a soybean and put it in your mouth to taste, to see if it is fully cooked, as long as it is cooked thoroughly.

4. Drain the boiled soybeans with excess water and put the soybeans into a dustpan. Put the boiled soybeans into a dustpan or pot and spread them evenly, then cover the pot with a pan cover, put it for a night, and wait for the soybeans to be fully cooled and then add chopped red pepper, 5 catties, 2 catties of orange peel, minced ginger, 2 catties of pepper, garlic, cloves. Aniseed.

Add cumin, green onions, and salt to the soybeans and stir well.

5. Then wash the jar, put the soybeans that have been stirred evenly into the jar, press tightly, press while loading, and press tightly until all the soybeans mixed with the ingredients are packed into the jar, cover the jar lid, fill the jar sink with water, and wait for 1 month before eating.

1. Ingredients: 1 bowl of soybeans, 1 handful of red pepper, 1 handful of green chili, 1 piece of ginger, 1 small handful of chives, 2 coriander, 5 cloves of garlic, 1 small handful of Sichuan pepper, 2 spoons of sweet paste, 1 spoon of bean paste, 2 tablespoons of flour, 2 star anise, 2 bay leaves, 1 piece of cinnamon, 1 tablespoon of sesame seeds, appropriate amount of salt, appropriate amount of white sugar, 20g of liquor, appropriate amount of edible oil.

2. Prepare all the ingredients, clean the soybeans, and soak them the night before. The soaked soybeans become chubby and extra plump, and the water is drained and set aside.

3. Pour the soaked soybeans into the pot, and then add the water that has not covered all the soybeans. Add a few more slices of ginger and green onion knots. 2 star anise, 2 bay leaves, 1 cinnamon. Cover and bring to a boil over high heat, then reduce the heat to medium and continue to cook for 20 minutes.

4. Now let's start making the ingredients, clean the green and red peppers, then cut them into rings, then cut them into chili flakes, and put them in a bowl. Once the garlic cloves are cleaned, pat them first and then chop them. Chop the remaining ginger into minced ginger and set aside.

5. When the time is up, the beans are cooked, take out the spices inside and throw them away, and then filter the beans out and put them in a pot. Add 2 tablespoons of flour to the bowl and stir with chopsticks to evenly coat the beans with flour.

6. Take a pot, put an appropriate amount of cooking oil in it, after the oil is hot, put in the coriander, then put in 2 chives, 1 small handful of peppercorns, fry them slowly over low heat, fry their fragrance until they become golden brown and take them out. At this time, pour the soybeans into the oil pot, turn on medium heat and keep stir-frying, fry the moisture on the surface of the soybeans, and the surface of the soybeans becomes golden. At this time, pour the minced ginger and garlic into the pot and stir-fry the fragrance first.

Then add 2 tablespoons of sweet noodle sauce and 1 tablespoon of bean paste and stir-fry until the soybeans are colored. Then put the chopped chili pepper in, continue to stir-fry evenly, then add 1 tablespoon of sesame seeds to increase the taste and aroma, and continue to stir-fry until the chili pepper is dry. Start seasoning, add an appropriate amount of salt and white sugar to enhance freshness, and continue to stir-fry evenly.

7. Add 20g of liquor before cooking, stir-fry evenly and then get out of the pot. Baijiu not only has the effect of increasing flavor, but also has a good sterilization effect and is easier to preserve. The spicy and soft soy sauce is ready, it smells very fragrant, and it is appetizing when you eat it, and you can eat a big bowl of white rice directly with it.

Wait until the rest is cooled and put it in a sealed jar for preservation.

Soak the soybeans in water for more than 4 hours, and then put the beans together with the machine to automatically filter the bean dregs when beating the soy milk, if you save costs, you can add water to the bean dregs and beat them again, and then put the soymilk in the pot and boil over high heat, quickly turn off the low heat and burn for 3 minutes....Won't ask me again....

Cook soybeans with seasoning salt, stir-fry wheat flour, add some soy sauce, a little more, mix together and put in a bottle.

Salt is used to double the weight of the sauce.

120 days 3 catties of soybeans, 1 catty of black beans, and 1 kg of flour.

Sliced ginger. The practice of family soybean paste.

Soak the beans for 12 hours, cook the beans in the pressure cooker until your hands are lightly rubbed, dry until your hands are not hot, mix in the flour, and evenly coat the outside of the beans with flour, no excess flour is better.

Spread it in a bamboo basket and cover with paper.

The bottom is dangling. Cover the quilt sheet and let it ferment in a warm, ventilated place.

The yellowish-green hair fungus that grows is Aspergillus oryzae, and the darker the color, the larger the coverage area, the better.

Fermented bean paste is dried and crushed, depending on personal preference, I like a little viscous and a little granular bean paste, mash half of the moldy bean paste, and mix the whole half with the dry sauce, which is also our family preparation method.

A wide mouth of water Haizi, pepper, wolfberry, salt boiled water to cool, choose a sunny day sauce, do not have to be too thin, but must be salty to achieve, otherwise the sauce will be sour or bad, after a period of time to see the situation to add boiling seasoning water, pour the sauce in the morning and other times do not move, in order to prevent rain and debris from falling into, put a piece of glass on the water sea, after a week of drying, the sauce will be fragrant, a month later, the sauce surface has the color of caramel, the sauce is fragrant, and it can be eaten.

Tips 120 days of local soybeans ((non-genetically modified soybeans, aunt left their own seeds, agricultural miscellaneous seed stores can be bought)), this time I did also mixed a pound of black beans to increase the flavor, and then the focus is to cover the beans, out of the yellow-green hair is a necessary condition for success, otherwise it will fail, every other link is particularly important, every step of the mistake, will affect the quality of the sauce, it is not difficult to say, it is not simple to say.

The practice of sauce soybeans.

1. Soak soybeans in cold water one night in advance.

2. Soybeans will become much larger after soaking, so don't pour out the water in which you soak soybeans, because it contains soybean, which is not good for your health.

3. Prepare all the materials.

4. Put all the ingredients into the pot, add about two centimeters of water to the soybeans, bring to a boil over high heat, turn to low heat, open the lid and cook for about 40 minutes, and the soup can be boiled dry and the skin of the beans is slightly wrinkled.

5. Finished product drawing.

6. I made black beans in the same way, black beans are not easy to cook, so I need to cook them for a while, and you can omit dark soy sauce, because the black beans are black enough